Firstly, in a large pan take 6 cup water.
add spices 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf,
also add 1 tsp salt, 2 tsp oil and 1 chilli.
boil for 2 minutes or until flavours is in the water.
add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 -30 minutes.
boil for 3 -4 minutes or until rice is half cooked. do not cook fully just 80% done.
drain off the rice and keep aside.

Firstly, in a large pan heat 2 tbsp oil and 1 tsp ghee.
sauté 1 bay leaf, 1 mace, 1 inch cinnamon, 1 star anise, 1 black cardamom, 3 cloves, 2 pods green cardamom, 1 tsp cumin
add 1 onion followed by 1 tsp ginger garlic paste.
sauté until onions turn golden brown.

Then add 1 tomato and saute until tomatoes turn soft and mushy.
now add potato, carrot and salt.
cover and cook until potatoes are half cooked.
Then add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 4 prunes and 1/2 tsp salt.
sauté until spices turn aromatic.
additionally, add 3/4 cup curd and saute until oil is released.

Furthermore add 7 florets cauliflower, 2 tbsp peas and cubes capsicum.
saute for a minute or until its combined well.
add 1 cup water and mix well.
cover and cook for 5 minutes or until vegetables are half cooked.
take 1 cup of gravy and keep aside.
now layer up with 2 tbsp coriander and 2 tbsp fried onion.
spread half of cooked rice over the biryani gravy.

Top with reserved gravy uniformly.
further spread remaining cooked rice and level up.
top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
sprinkle 1/4 tsp yellow food colour, 1/4 cup water and 1 tsp ghee.
cover with kitchen towel and close the lid.
simmer for 20 minutes low flame or until rice is cooked fully.
finally, enjoy veg biryani with raita and salad.
Enjoy !!